Producción Científica Profesorado

Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends



Gómez Aldapa, Carlos Alberto

2018

Fonseca-Florido, H.A., Gómez-Aldapa, C.A., López-Echevarría, G., Velazquez, G., Morales-Sánchez, E., Castro-Rosas, J., Méndez-Montealvo, G., LWT - Food Science and Technology, (2018), 87, 280-286. DOI: 10.1016/j.lwt.2017.09.004


Abstract


Blending native starches is a feasible alternative for modifying the functional properties of starch dispersions. Granular interactions between starches lead to desirable properties that can be used for specific applications. Starch blends from amaranth (AmS) and achira (AS) were prepared at different proportions, and the pasting properties, flow curves and low-shear dynamic rheology were evaluated at 5, 7.5 and 10 g/100 g of solids. Granular interactions between starches were promoted when the solid content increased, affecting the formation of pasta. A polynomial model was used to predict the viscosity of the starch blends. The mechanical spectra showed that G? and G? had a slight dependence on the frequency. The incorporation of granules of AmS improved the stability of AS gels. Blending AmS and AS modified the rheological properties compared to pastes obtained from pure starches, mainly due to the concentration, size and granule interactions, resulting in low stability of the gels formed.



Producto de Investigación




Artículos relacionados

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.